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| collect spices |
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| grind in mortar & pestle |
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| flavour butter |
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| remove excess water |
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| separate the leaves |
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| keep the good |
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| chuck the bad |
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| go from 98C |
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| to 108C |
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| add the salt |
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| add the cornflour |
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| stick blend |
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| line tray w/ baking sheet |
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| pour in cover w/ cling film and set |
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| turn out |
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| cut into lovage stock cubes |
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| ready to pack |
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| long term pack |
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| airtight box to dip into while cooking! |
| 60g | raspberry & lemon verbena dressing | (recipe below) | |
| 60g | lettuce | ||
| 55g | sous vide rhubarb grenadine | (recipe below) | |
| 40g | ripe avocado | ||
| 10g | lemon juice | ||
| 15g | double buttered mgt | (recipe below) | |
| 6g | toasted pine nuts | (recipe below) |
| Raspberry, lemon verbena & rhubarb grenadine pair very nicely! |
| Complement them w/ textures & flavour from smooth avocado & buttery crunchy croutons & pine nuts it's lovely! |
| Using up some left over rhubarb grenadine from another recipe rhubarb grenadine cheesecake. |
| This turned out to be a keeper! : ) |
| Make the dressing, then toast the pine nuts. |
| Toast a slice of multigrain bread and butter it on both sides to make croutons - one of my favourite hacks. |
| Cut a quarter of an avocado into slices, and squeeze w/ lemon juice to stop it oxidising. |
| Slice the ruhbarb thinly and assemble the salad. |
| Toss in the dressing and serve. |
| 20g | white wine vinegar | ||
| 20g | sugar | ||
| 20g | lemon juice | ||
| 20g | (5) | raspberries | |
| 2g | lemon verbena | ||
| 2g | salt | ||
| 20g | olive oil |
| First raspberries of the season - first ever that I've grown myself! |
| Simple method, just put everything in a beaker and blend w/ a stick blender. |
| 50g | multigrain bread | ||
| 20g | butter |
| This is a really fast way of making lovely crunchy buttery croutons w/ a seeded texture. |
| Toast a slice of multigrain bread & butter it on both sides. |
| Once the butter has melted cut it into croutons for soups & salads. |
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| If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices! Sign up for veg box here / or for wholesale here. |
| 8g | butter | ||
| 10g | pine nuts | ||
| 0.5g | salt |
| Add a good knob of butter ~15g to a small pan - the pine nuts will soak up about 8g. |
| Melt the butter & add the nuts & salt. |
| Tilt the pan at 45 degrees over the heat to keep the pine nuts submerged in hot butter. |
| Keep them moving w/ a spoon until they've started to brown. |
| Remove to a kitchen towel using the spoon leaving as much butter as possible in the pan. |
| Use when needed. |
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| If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices! Sign up for veg box here / or for wholesale here. |
| 460g | (10) | rainbow rolls | (recipe below) |
| 110g | plum dipping sauce | (recipe below) |
| I love this recipe, I can't get rice paper in Hereford but chard is very easy to acquire!!! |
| Big smiles! |
| Make the dip first, then crack on with making the rainbow rolls . . . |
| 135g | (10) | rainbow chard leaves | |
| 60g | plum rainbow chard | (recipe below) | |
| 10g | mint leaves | ||
| 100g | thin coriander omelette | (recipe below) | |
| 90g | cooked prawns | ||
| 90g | pork mince for pancakes | (recipe below) | |
| 60g | lettuce | ||
| 5g | basil leaves |
| Cut the stalks from the chard and keep them to make the plum rainbow chard. |
| Prep all your ingredients ready for assembly. |
| Defrost the prawns, make the omelette, pork mince, shred the lettuce and pick the mint & basil. |
| I like to have mine in a row of takeout boxes; makes assembly a doddle. |
| In a large pan - big enough to accomodate the chard leaves - bring 2cm / about an inch of water to the boil & set to simmer. |
| Remove any extra thick ridges w/ a peeler for more flexibility. |
| Blanche each leaf for 1min for crispy finish more if you don't want so much crunch! |
| Using tongs place the blanched leaf onto a clean tea towel, and fold it over to dry the leaf. |
| Move the leaf to assembly board, add generous amount of mint, top w/ omelette, prawns & pork mince, then top that w/ shredded lettuce, plum rainbow chard, and basil. Thai basil if you have it. |
| Fold one side of the leaf in towards the middle, then roll away from you to make the roll. |
| Place onto a serving tray seam side down. |
| Repeat until all the leaves have been used up. |
| Make at least 2 or 3 per person . . . depends what else you happen to be making. |
| 44g | rainbow chard stalks | ||
| 200g | boiling water | ||
| 25g | light plum syrup | (recipe below) |
| Cut the stalks into 1 cm pieces and place them in a saucepan w/ boiling water - just enough to cover them. |
| Simmer for 7mins until cooked, then drain the water from he pan. |
| Add the syrup and reduce until is almost gone and the chard is sticky! |
| The syrup is optional, you could add the chard stalk in with the other ingredients w/o sweetening. |
| 110g | eggs | ||
| 6g | coriander | ||
| 2g | black pepper | ||
| 1g | salt |
| Whisk eggs & season w/ s&p, whisk in the chopped coriander. |
| Pour the mix onto a large hot oil glazed pancake skillet. |
| Use a 12" pan and spread the mix to make a thin omlette. |
| Roll and slice thinly. |
| 20g | veg oil | ||
| 12g | garlic | ||
| 250g | onions | ||
| 500g | 5% pork mince | ||
| 5g | salt | ||
| 2g | black pepper |
| TLDR: Sweat off the garlic & onions, then add the mince, s&p & cook until starting to brown. |
| Add the oil and garlic to pan, once it's been sizzling for 1min add the onions and place a lid on top. |
| Stir occasionally to stop them catching & burning. |
| Once they're transluscent & soft - 5-10mins - add the pork mince & salt & black pepper. |
| Break is up and stir occasionally, cook until the mince has started to brom in places. |
| 6g | (1) | clove garlic | |
| 6g | (1) | birds eye chillies | |
| 15g | groundnut oil | ||
| 90g | light plum syrup | (recipe below) | |
| 7g | fish sauce | ||
| 10g | cider vinegar | ||
| 10g | salted peanuts |
| Fry off the chillies and the garlic in the oil, not so they go brown but enough to flavour the oil. Add the plum syrup and mix thoroughly - see note below. Then add the fish sauce, and finally the vinegar adjusting to suit your taste. |
| Pour into dipping dishes for each guest and top w/ crushed peanuts for those who want them. |
| If you don't have plum syrup, you can replace it with a 45g set honey & 45g water mix. |
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| If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices! Sign up for veg box here / or for wholesale here. |
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| defrost the cooked prawns |
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| get the sauce on - oil garlic & chilli |
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| add plum syrup, fish sauce & vinegar |
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| crush the peanuts |
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| place plum dipping sauce in personal bowls |
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| put pork mince on in the background |
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| make plum rainbow chard |
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| pour out omelette large & thin - season well |
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| roll and slice thin coriander omelette |
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| shred the lettuce |
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| pick the chocolate mint |
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| pick the Thai basil |
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| get assembly line ready |
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| fire up the blanching station |
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| remove extra thick spines with a peeler |
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| blanche 1-2mins to taste |
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| dry leaf |
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| MORE mint than that!! |
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| omelette prawns & pork next |
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| then shredded lettuce & sticky chard |
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| top w basil |
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| fold one end . . |
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| . . and roll |
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| place on serving tray & repeat |
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| add plum dipping sauce for people to top up from |
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| rainbow rolls with plum dipping sauce ready to serve |
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| enough already . . |
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| . . let's eat . . nom nom |
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| If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices! Sign up for veg box here / or for wholesale here. |
